CHORIZO AND POTATO EMPANADAS
PG tested For dough
2¼ cups unbleached all-purpose our 1½ teaspoons salt 8 tablespoons cold unsalted butter, cut into cubes
1 large egg
⅓ cup ice water 1 tablespoon distilled white vinegar
For filling
2 tablespoons vegetable oil
1 cup chopped white onion (½ large)
½ large green bell pepper, seeded and chopped (about 1 cup)
2 hot chili peppers, seeded and chopped
1 clove garlic, minced 1 pound loose chorizo sausage
2 Yukon Gold potatoes, chopped into bite-sized pieces and cooked
Generous pinch of Mexican oregano
1 teaspoon salt Generous grind of fresh black pepper
Egg wash, for sealing and brushing tops of pies
Make dough: In a large bowl, mix flour with salt until blended. Add butter chunks and blend with your fingertips or a pastry blender until it resembles coarse meal or sand with some pea-size butter lumps.
In another small bowl, beat together egg, water and vinegar with a fork. Add to the flour mixture, and stir just until the wet and dry ingredients are incorporated. Don’t worry if it looks a little shaggy, as it will soon come together!
Pour flour mixture onto a lightly floured work surface and after gathering it into a loose ball with your hands, knead it gently once or twice until it comes together in a soft dough. Form the dough into a rectangle, and wrap in plastic wrap. Chill in the fridge for at least a half-hour while you prepare the filling.
Preheat oven to 375 degrees, and line a baking pan with parchment paper.
Prepare filling: Heat oil in a large nonstick frying pan. Add onions and cook until soft and slightly translucent, about 3 minutes.
Add peppers, stir to combine and continue cooking for another minute or two. Add garlic and cook until fragrant, about 30 seconds.
Add chorizo to pan and cook, breaking it up with a wood spoon, until well browned and cooked through.
Add cooked potatoes and stir to combine. Add oregano and season to taste with salt and pepper. Allow to cool to room temperature.
Assemble empanadas: Divide dough into 8 portions (for large) or 16 portions (for small). On a lightly floured work surface, using a floured rolling pin, roll each into a 7-inch circle (for large) or 4-inch circle (for small).
For large empanadas, place about ⅓ cup of filling in the center of the dough circle; for small empanadas, use about 2 tablespoons.
Brush a little egg on the outer edges, then fold the dough over to enclose the filling and form a half moon. Use a fork to press the edges to seal, then place on prepared baking sheet. If you like, brush egg wash on top. Repeat with remaining dough and filling.
Bake empanadas for 2025 minutes, or until the crust is a picture-perfect golden brown.
Remove from oven, allow to cool for a minute or so ( so you don’t burn your tongue) and serve warm, with salsa verde or chimichurri, for dipping.
Makes 8 large or 16 small empanadas.